Shrimp Canapes

This tasty appetizer starts with toasted bread, which is topped with a dilweed-cream cheese spread and shrimp.

Yield: 12 appetizers. (Recipe pictured on page 26.)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Chill: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 30
  • Calories from fat: 30%
  • Fat: 1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.6g
  • Carbohydrate: 2.7g
  • Fiber: 0.2g
  • Cholesterol: 18mg
  • Iron: 0.0mg
  • Sodium: 69mg
  • Calcium: 0.0mg

Ingredients

  • 12 unpeeled medium-size fresh shrimp
  • 1/2 cup plus 1 teaspoon dry white wine, divided
  • 1/2 cup canned no-salt-added chicken broth
  • 2 fresh dillweed sprigs
  • 6 (1-ounce) slices whole wheat bread
  • 1/4 cup light process cream cheese
  • 1 1/2 teaspoons minced fresh dillweed
  • Fresh dillweed sprigs (optional)

Preparation

  1. Peel and devein shrimp, leaving tails on, if desired. Combine 1/2 cup wine, broth, and 2 dillweed sprigs in a medium saucepan. Bring to a boil; add shrimp, and cook 3 to 4 minutes or until shrimp turn pink. Transfer shrimp and liquid to a bowl. Cover and chill thoroughly.
  2. Cut bread slices into 12 rounds with a 2-inch biscuit cutter. Reserve remaining bread pieces for another use. Place bread rounds on a baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute on each side or until lightly toasted.
  3. Combine cream cheese, minced dillweed, and remaining 1 teaspoon wine. Spread cheese mixture evenly over one side of bread rounds. Remove shrimp from liquid; discard liquid. Place one shrimp on each bread round. Garnish with fresh dillweed sprigs, if desired.
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